Showstopping Dessert Macaron - Just in Time for Valentine's Day

Just like fabulous dessert macarons we had

in Paris, I have created one for you large enough

to share with your sweetheart - or go ahead, have

it by yourself!

After four glorious weeks in Cabo, 

escaping the bitter January cold and dreary weather,

and spending my birthday on the beach,

(and choosing to have a real vacation, 

and not post anything!),

I came back to preparing a French Macaron making class,

so I have been crazy busy doing that.  

I will post more on that, but I wanted to show you

this beautiful dessert and give you the

French Meringue Method

for French Macarons.

My previous recipe was for the Italian Meringue

Method that we learned in Paris.  I prefer the Italian

but the French is easier, although I think the Italian

has more consistent results.

Tricks to Macaron making:

1.     Have eggs at room temp., and beat meringue to a stiff peak.

         2.     Weigh all ingredients. Fold almond flour and meringue together 

until it flows like lava.

      3.     Pipe out even meringues.  If a peak is left after a few seconds, 

give macronage a few more stirs.  

Test one by squeezing it through a bag or tip.

                     4.     Drop pan several times on counter, then prick air bubbles with toothpick.

           5.     Let dry on counter at least 20 minutes.  It will feel dry to the touch.

French Macaron Recipe – seems easier, but more finicky

Remove about 4-5 eggs from fridge and separate.  Let the whites come to room temperature.

Sift almond flour and measure out 110 grahams.  Measure out 200 grams of powdered sugar.  

Sift the two together.  Place in a bowl.

Measure out 50 grams of granulated sugar.  Add ¼ tsp. cream of tartar and stir together.

In large bowl of stand mixer, fitted with whip, place 100 grams of room temperature egg whites. 

Begin whipping at a medium level, 4 on Kitchenaid.  

When whites become foamy, gradually sprinkle in the sugar and cream of tartar mix.  

Turn speed up and beat until the mixture is glossy and holds a stiff peak. 

The meringue will clump in the middle of your whip. 

Stir in gel or powdered food coloring at this point. 

Dump the almond flour mix into the meringue and begin to fold. 

After about 40 folds, the mix should be starting to be thoroughly mixed. 

It should flow like lava from your spatula and when forced through a frosting tip it should not leave a peak

 after about 5-10 seconds.  If it leaves a peak, stir again about 5 strokes. 

You do not want to over mix.

Pipe into equal size rounds on a Silpat or parchment paper. 

Drop the pan onto counter several times to release air bubbles, 

then prick any you can see with a toothpick.  

You get a lot more bubbles with French Meringue, so be diligent on this.  

Let rest on counter for 20 minutes until tops are dry.  Use a fan if in a moist climate.

Bake at 340 for 12 minutes.  Makes about 24 – 48 halves.

Let cool, then remove and fill.  Cover and let age on counter overnight.

Then refrigerate.  I have found in  my dry climate, they need to age 

on the counter, not the fridge, as you want them to begin to absorb

the moisture from the frosting.

Watch this cute video to see method for French Meringue – done by a young girl. https://www.pinterest.com/pin/272256739951382826/

Standard American Buttercream – flavor differently as desired

1/4 C. softened butter

2 C. powdered sugar

3/4 tsp. flavoring – I used almond for these

2-3 T. water or milk

In a large mixing bowl on a stand mixer fitted with the whip, mix the softened 

butter and powdered sugar, adding the first 2 T. of liquid and

 then adding remaining liquid as needed until you get a soft fluffy frosting. 

Don’t add too much or it will be runny.  Too little and it will be stiff.

Beat on medium high for 5-7 minutes.

To create these Dessert Macarons, make one extra large

macaron - about 3 inches across, one normal, about 1 1/2

inches across and one small, about 3/4 inch across in

whatever color you prefer.  Bake and cool.  Sandwich together

with Almond flavored buttercream, then fresh raspberries,

and more buttercream to cement the remaining cookies

on top. 

If desired, accent with edible gold for a crowning touch.

Edible Gold Leaf

from what I have read, you want to use the

Italian gold leaf, as it is more pure.  

To apply gold leaf - 

use a little piping gel and smear a tiny amount onto

the top of your left hand (if you are right handed).

(I used the sparkle gel in a tube where you get cake

decorating supplies at the grocery store.  I didn't want

to buy a whole tub of it from Michaels.)

Smear a tiny amount onto the macaron, where you

want the gold leaf placed.  With a soft brush, touch

the gel on your hand, to slightly moisten the brush,

then touch the gold leaf.  The gel on the brush will

help you pick up the delicate leaf.  Then place it on

the macaron where you have smeared a little gel. 

A little goes a long ways, but adds the perfect touch.

It is good to be back, but I sure enjoyed my

extended vacation.